• Food Science of Animal Resources
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• v.43 no.2
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• pp.374-381
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• 2023

In a previous study, 'response surface methodology (RSM) using a fullest balanced model' was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental design has five levels. In response surface experiments for optimization, not only five-level designs, but also three-level designs are used. Therefore, the present study aimed to improve the optimization of food processing when the experimental factors have three levels through a new approach to RSM. This approach employs three-step modeling based on a second-order model, a balanced higher-order model, and a balanced highest-order model. The dataset from the experimental data in a three-level, two-factor central composite design in a previous research was used to illustrate three-step modeling and the subsequent optimization. The proposed approach to RSM predicted improved results of optimization, which are different from the predicted optimization results in the previous research.

• Journal of Food Hygiene and Safety
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• v.32 no.3
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• pp.206-210
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• 2017

This study was performed to develope mathematical models for predicting growth kinetics of Staphylococcus aureus in the processed meat product, pyeonyuk. Growth patterns of S. aureus in pyeonyuk were determined at the storage temperatures of 4, 10, 20, and $37^{\circ}C$ respectively. The number of S. aureus in pyeonyuk increased at all the storage temperatures. The maximum specific growth rate (${\mu}_{max}$) and lag phase duration (LPD) values were calculated by Baranyi model. The ${\mu}_{max}$ values went up, while the LPD values decreased as the storage temperature increased from $4^{\circ}C$ to $37^{\circ}C$. Square root model and polynomial model were used to develop the secondary models for ${\mu}_{max}$ and LPD, respectively. Root Mean Square Error (RMSE) was used to evaluate the developed model and the fitness was determind to be 0.42. Therefore the developed predictive model was useful to predict the growth of S. aureus in pyeonyuk and it will help to prevent food-born disease by expanding for microbial sanitary management guide.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.274-281
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• 2019

Objective: The objective of this study was to estimate the risk of Campylobacter jejuni (C. jejuni) infection from various jerky products in Korea. Methods: For the exposure assessment, the prevalence and predictive models of C. jejuni in the jerky and the temperature and time of the distribution and storage were investigated. In addition, the consumption amounts and frequencies of the products were also investigated. The data for C. jejuni for the prevalence, distribution temperature, distribution time, consumption amount, and consumption frequency were fitted with the @RISK fitting program to obtain appropriate probabilistic distributions. Subsequently, the dose-response models for Campylobacter were researched in the literature. Eventually, the distributions, predictive model, and dose-response model were used to make a simulation model with @RISK to estimate the risk of C. jejuni foodborne illness from the intake of jerky. Results: Among 275 jerky samples, there were no C. jejuni positive samples, and thus, the initial contamination level was statistically predicted with the RiskUniform distribution [RiskUniform (-2, 0.48)]. To describe the changes in the C. jejuni cell counts during distribution and storage, the developed predictive models with the Weibull model (primary model) and polynomial model (secondary model) were utilized. The appropriate probabilistic distribution was the BetaGeneral distribution, and it showed that the average jerky consumption was 51.83 g/d with a frequency of 0.61%. The developed simulation model from this data series and the dose-response model (Beta Poisson model) showed that the risk of C. jejuni foodborne illness per day per person from jerky consumption was $1.56{\times}10^{-12}$. Conclusion: This result suggests that the risk of C. jejuni in jerky could be considered low in Korea.

• Preventive Nutrition and Food Science
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• v.3 no.1
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• pp.22-26
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• 1998

Model food containing common salt(NaCl) was subjected to the thermoluminescene(TL) detection whether it is irradiated or not. Salt irradiated with $^60Co$-gamma ray and electron beam exhibited a characteristic TL gowcurve depending on the irradiation dose, showing major peaks at $206^{\circ}C$ and $326^{\circ}C$. The intensity of TL glowcurves was directly proportional to the irradiated doses regardless of irradiation sources at each concentration of salt. A high correlation coefficient was observed for irradiated salt between the irradiation doses and the corresponding TL responses. At the same dose, the intensity of TL glowcurve increased as the concentration of salt increased in the test sample. TL glowcurves of nonirradiated salt and irradiated model food without salt were negligible and similar to a baseline . However, irradiated model food containing salt gave rise to a characteristic TL glowcurve with two major peaks at about $240^{\circ}C$ and $300^{\circ}C$, respectively. The results showed that salt played a role as an internla as well as external indicator in TL measurements, indicating that TL will be applicable to other condiments and spices with salt for their detection whether they are irradiated or not.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.521-528
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• 2019

BACKGROUND/OBJECTIVES: The aim of this study was to develop Korean food image detection and recognition model for use in mobile devices for accurate estimation of dietary intake. MATERIALS/METHODS: We collected food images by taking pictures or by searching web images and built an image dataset for use in training a complex recognition model for Korean food. Augmentation techniques were performed in order to increase the dataset size. The dataset for training contained more than 92,000 images categorized into 23 groups of Korean food. All images were down-sampled to a fixed resolution of $150{\times}150$ and then randomly divided into training and testing groups at a ratio of 3:1, resulting in 69,000 training images and 23,000 test images. We used a Deep Convolutional Neural Network (DCNN) for the complex recognition model and compared the results with those of other networks: AlexNet, GoogLeNet, Very Deep Convolutional Neural Network, VGG and ResNet, for large-scale image recognition. RESULTS: Our complex food recognition model, K-foodNet, had higher test accuracy (91.3%) and faster recognition time (0.4 ms) than those of the other networks. CONCLUSION: The results showed that K-foodNet achieved better performance in detecting and recognizing Korean food compared to other state-of-the-art models.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.839-841
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• 2008

The mutagenicity after heating of different sugars (glucose, fructose, galactose, and tagatose) on the non-enzymatic browning reaction in different sugars and glycine model system was investigated. The model system containing 0.2 M glycine and 0.2 M of different sugars in 10 mL water was heated at $150{\pm}5^{\circ}C$ for 30 min. After heating, degree of non-browning reaction intensity and mutagenicity using Salmonella typhimurium TA 98 were examined. Heated glycine model systems containing different sugars increased their mutgenicity ranged from 30 to 372 revertant colonies. After heating for 40 min, mutagenicity was achieved with glycine model systems containing 4 different sugars with by 145, 356, 206, and 369 revertants per plate, respectively. The glycine model systems containing fructose or tagatose were significantly (p<0.05) higher mutagenic activity than glycine model systems containing glucose or galactose after 40 min of heating. The linear regression between Maillard reaction intensity and mutagenic activities (slope=32.38, $R^2=0.93$) indicates that mutagenicity could be fully ascribed to Maillard reaction products.

• Nutrition Research and Practice
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• v.10 no.4
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• pp.464-470
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• 2016

BACKGROUND/OBJECTIVES: This research analyzes the effects of the food choices of industrial workers according to their sugar intake pattern on their job satisfaction through the construction of a model on the relationship between sugar intake pattern and job satisfaction. SUBJECTS/METHODS: Surveys were collected from May to July 2015. A statistical analysis of the 775 surveys from Kyungsangnam-do was conducted using SPSS13.0 for Windows and SEM was performed using the AMOS 5.0 statistics package. RESULTS: The reliability of the data was confirmed by an exploratory factor analysis through a Cronbach's alpha coefficient, and the measurement model was proven to be appropriate by a confirmatory factor analysis in conjunction with AMOS. The results of factor analysis on food choice, sugar intake pattern and job satisfaction were categorized into five categories. The reliability of these findings was supported by a Cronbach's alpha coefficient of 0.6 and higher for all factors except confection (0.516) and dairy products (0.570). The multicollinearity results did not indicate a problem between the variables since the highest correlation coefficient was 0.494 (P < 0.01). In an attempt to study the sugar intake pattern in accordance with the food choices and job satisfaction of industrial workers, a structural equation model was constructed and analyzed. CONCLUSIONS: All tests confirmed that the model satisfied the recommended levels for the goodness of fit index, and thus, the overall research model was proven to be appropriate.

• International Journal of Advanced Culture Technology
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• v.11 no.1
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• pp.181-191
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• 2023

This study suggests a revised model of Lévi-Strauss' culinary triangle, which is frequently cited in food-related articles. To scrutinize how the media shares content about food and to remediate food discourse, this study conducted a focus group interview and targeted food program viewers and classified discoursal elements or nodes by Nvivo qualitative tools. In the process of classification, it found what seems to be hard to explain in the current food culture with Lévi-Strauss' culinary triangle, even if it still depicts appropriately, in the post-modern era implied complexity. Then, it arranged obtained discoursal nodes and analyzed the relationship between them. Interestingly, food in media plays as an important role beyond food itself, such as it can trigger memories, create social divides, play a role in economic invigoration, etc. Consequently, this paper suggests the revised culinary triangle model expanded from Lévi-Strauss' in which traces the molding process of food remediation with discoursal nodes in stages.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.274-278
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• 2017

In this study, predictive mathematical models were developed to estimate the kinetics of Staphylococcus aureus growth in processed meat product galbitang. Processed meat product galbitang was inoculated with 0.1 mL of S. aureus culture and stored at 4, 10, 20, $37^{\circ}C$. The ${\mu}_{max}$ (maximum specific growth rate) and LPD (lag phase duration) values were calculated. The primary model was used to develop a response surface secondary model. The growth parameters were analyzed using the square root model as a function of storage temperature. The developed model was confirmed by calculating RMSE (Root Mean Square Error) values as statistic parameters. The LPD decreased, but ${\mu}_{max}$ increased with an increase in the storage temperature. At 4, 10, 20 and $37^{\circ}C$, $R^2$ was 0.99, 0.98, 0.99 and 0.99, respectively; RMSE was 0.39. The developed predictive growth model can be used to predict the risk of S. aureus contamination in processed meat product galbitang; hence, it has potential as an input model for the risk assessment.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.504-509
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• 2021

The objective of this study was to develop dynamic model to describe the kinetic behavior of E. coli in sliced smoked duck. E. coli was detected in 2 sliced smoked duck samples (16.7%) at 1.23 log CFU/g. The maximum specific growth rate (𝜇_max) of E. coli ranged from 0.05 to 0.36 log CFU/g/h, and lag phase duration (LPD) ranged from 4.39 to 1.07 h, depending on the storage at 10-30℃, and h₀ value ranged from 0.24 to 0.51. The developed model was validated with observed values obtained at 13℃ and 25℃. The model performance was appropriate with 0.130 of root mean squared error (RMSE), and the dynamic model also described properly kinetic behavior of E. coli in sliced smoked duck samples. These results indicate that E. coli can contaminate sliced smoked ducks and the models developed with the E. coli isolates are useful in describing the kinetic behavior of E. coli in sliced smoked duck.